Fillet of Sole Provencal

*FILLETS OF SOLE PROVENCAL*
If you are on a diet and want a tasty fish dish, try this one. Very easy to prepare too. Serves 2

12 oz	Fillets of sole	340 g
1	Fresh tomato, chopped	1
3 to 4	Fresh mushrooms, chopped	1
2	Green onions, chopped	2
2 tsp	Melted butter	10 mL
2 tsp	Lemon juice	10 mL
1/4 tsp	Tarragon	2 mL
1 tbsp	Fresh chopped parsley	15 mL
1/4 cup	White wine	50 mL
3 tbsp	Italian bread crumbs	50 mL
	Salt & Pepper to taste

Preheat oven to 450°F [230°C] In baking dish, just large enough to hold fillets in single layer, place fillets, sprinkle with salt and pepper. Top with chopped tomato, green onions and mushrooms. Combine parsley, melted butter, lemon juice and tarragon; drizzle on top. Pour wine over fish and vegetables. Sprinkle with Italian bread crumbs. Bake 20 minutes or until fish is opaque, broil for 2 minutes longer or until golden. Serve with Rice Pilaf and a green vegetable.